Cream butter & sugar
Beat in eggs & vanilla
Add sifted dry ingredients alternately with milk and yoghurt mix
Pour a big swirl of caramel sauce over cake mix in tin
I baked in a tin 21 cm across (spring form), in SC on high for 1hr 40mins.
I sat the tin on tinfoil balls and put cup of water in bottom of SC, not touching tin. Put tea towel under lid
I cut in half and spread caramel sauce on, filled with cream, and made caramel choc ganache to ice it .
The Ganache is equal parts (100 grams/mls each)milk chocolate, cream and caramel sauce, I bring the cream almost to boil, take off heat then add chocolate(broken up) and caramel, mix till smooth, cool a bit then pour over cake :)